Basic Cream Cheese Cookies Part 1 Recipe

1. 1

   In a large bowl with electric mixer at medium speed, beat butter, cream cheese, sugar and lemon peel till light and fluffy; with mixer at low speed, beat in flour and salt to blend well.

2. 2

   Flatten dough to disk shape; chill wrapped in plastic, 30 min.

3. 3

   Work with 1/4 dough at a time; keep remainder refrigerated.

4. 4

   Heat oven to 350`F.

5. 5

   Roll dough out to 1/8 or possibly 1/4-inch thickness on lightly floured surface and cut into desired shapes; or possibly, mold into shapes.

6. 6

   Place on ungreased cookie sheets, spacing about 1 inch apart; bake 10 to 15 min, depending on thickness of dough, till light browned.

7. 7

   Cold completely on wire racks.

8. 8

   Store in airtight container.

9. 9

   Makes 2 to 6 dozen cookies, depending on size.

10. 10

    Follow basic recipe above, with the variations below: 1.

11. 11

    WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a time into 8-inch circle; cut each into 8 wedges.

12. 12

    Stir 1 teaspoon grated lemon peel into 1/4 c. apricot jam; spread over wedges.

13. 13

    Chop 1/4 c. walnuts; sprinkle over wedges.

14. 14

    Roll up from long side; curve ends in crescent shape.

15. 15

    Bake 12 to 14 min.

16. 16

    When cold, sprinkle with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.